Mix together all the marinade ingredients and rub it all over the lamb shanks. Place each one in a bag with their own cinnamon stick (snap the one you have in half), tie and leave to marinate on the fridge for at least 1 hour, preferable over night
Pre-heat the oven to 160’C
In a large casserole dish, heat the olive oil and brown the lamb shanks in them until coloured on all sides.
Add the carrots, bay leaves and brown for another minute or 2.
Add the remaining ingredients, bring to the boil and simmer for 10 minutes until reduces by about 1/3, cover and place in the oven to cook for 3 hours, turning occasionally.
Half an hour before the lamb is due to come out, boil the potatoes in salty water for 20 minutes, or until soft
Meanwhile – fry the leeks and courgette in 25g butter until they are soft.
Once cooked, mash the potatoes with 25g butter until light, fluffy and with no lumps.
Beat in the green vegetables and season to taste.
When the lamb is cooked, remove the shanks and cover with foil for 5 minutes
Whiz the remaining vegetable and liquid with a blender, strain through a thin sieve and heat return the remaining liquid to a low heat for 2 minutes to warm through
Plate the potato and the lamb shanks, drizzle with the sauce and thoroughly enjoy!